Mexican Street Corn and Shrimp
A delightful dish combining sweet shrimp with creamy elote-inspired corn, perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 lb medium shrimp, peeled and deveined Fresh shrimp recommended for best texture,
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise For a creamier sauce
- 1/4 cup sour cream or Greek yogurt Greek yogurt can be used for lower calories
- 1 unit lime, juiced Fresh lime juice is best
- 1/2 tsp chili powder Adjust for desired spice level
- to taste Salt and pepper For seasoning
- to garnish Fresh cilantro, chopped For garnish
- optional Feta cheese or Cotija cheese For topping
Instructions
Preparation
- Start by rinsing the shrimp under cold water and patting them dry with paper towels. If using fresh corn, slice the kernels off the cob.
Cooking
- In a large skillet over medium heat, add a splash of oil. Season the shrimp with salt and pepper, then add them to the skillet. Cook for about 3-4 minutes until they turn pink and opaque. Remove from the heat and set aside.
- In the same skillet, add the corn and cook for about 5 minutes, stirring occasionally until heated through and slightly charred for added flavor.
- In a bowl, mix the mayonnaise, sour cream or Greek yogurt, lime juice, and chili powder until smooth. Adjust seasoning with salt and additional lime juice as desired.
- In the skillet, combine the shrimp with the corn and pour the sauce over the mixture, stirring well to coat everything evenly.
Serving
- Serve warm, garnished with fresh cilantro and sprinkled cheese if desired. Enjoy this vibrant dish with tortilla chips or on its own!
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use a skillet over low heat to gently warm the dish while retaining its original flavors and textures.